Soda Bread Pizzettas

If you love pizza but want something a little different—and perhaps a little lighter—Soda Bread Pizzettas might be just the dish to try. These bite-sized, rustic rounds bring all the joy of pizza without the need for yeast, proofing, or long rising times. Using simple, nutritious ingredients, they’re perfect for quick lunches, family snacks, or even a casual starter at a dinner party.

The base of these pizzettas is made from wholemeal flour and bicarbonate of soda, bound together with yogurt and water. This simple mix forms a traditional soda bread dough, known for its no-fuss preparation and dense, slightly tangy crumb. Because there’s no yeast involved, the dough doesn’t require any rising time, making it ideal when you want homemade pizza but don’t want to wait. Perfect in my house.

Once you’ve shaped into small rounds, the pizzetta bases are topped with a thin layer of tomato purée, followed by fresh tomato slices and a generous sprinkle of dried oregano. The combination is reminiscent of classic pizza flavours, but with a more wholesome and rustic edge. Red onion brings a touch of sweetness and crunch, while sweetcorn adds bursts of juicy colour and flavour. A thin slice of reduced-fat mozzarella finishes each pizzetta, melting just enough in the oven to provide that familiar creamy finish.

These mini pizzas bake quickly—just ten minutes in a moderately hot oven—and the result is a warm, crisp-bottomed base with a soft centre and colourful, bubbling toppings. Because they’re made in small rounds, they make great finger food, ideal for serving at gatherings or as a quick, wholesome meal for children.

One of the most appealing things about Soda Bread Pizzettas is their flexibility. While the base recipe is nutritious and simple, it can be adapted to suit your preferences. Fancy a little heat? Add some finely sliced chillies. Want more greens? Try a few spinach leaves tucked under the cheese. The wholemeal base holds up well under a variety of toppings, so feel free to experiment.

To serve alongside, consider a crisp green salad dressed with lemon and olive oil to cut through the richness of the cheese. A small bowl of marinated olives or roasted red peppers would also complement the Mediterranean flavours. If you’re serving these pizzettas as part of a larger meal, a bowl of tomato and basil soup makes an excellent pairing. The soft soda bread crust is perfect for dipping into soup, adding a satisfying, earthy note to every bite.

For drinks, a sparkling elderflower cordial or a chilled glass of white wine works beautifully with the light, herby profile of these pizzettas.

Soda Bread Pizzettas are more than just a quick alternative to traditional pizza—they’re a clever, health-conscious twist that doesn’t sacrifice flavour. Whether served as a snack, light meal, or appetiser, they prove that with a handful of fresh ingredients and a little creativity, wholesome food can still be fun and satisfying.

Soda Bread Pizzettas

Soda Bread Pizzettas are mini, no-yeast pizzas made with a wholesome wholemeal soda bread base and topped with tomato purée, fresh vegetables, oregano, and reduced-fat mozzarella. They bake in just ten minutes, making them a quick and nutritious option for snacks, lunches, or appetisers. Light, rustic, and customisable, they pair perfectly with salads, soups, or Mediterranean-style sides.

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Course: Main Dish, Snack

Cuisine: Italian

Keyword: Diabetic, Healthy, Pizza, Rapeseed Oil, Soda Bread, Vegetables, Vegetarian

Prep Time: 10 minutes minutes

Cook Time: 15 minutes minutes

Total Time: 25 minutes minutes

Servings: 8 Pizzettas

Calories: 105kcal

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Ingredients

 

MetricImperial

• ▢ 2 large tomatoes thinly sliced
• ▢ 1 medium red onion very thinly sliced
• ▢ 100 g sweetcorn
• ▢ 50 g mozzarella reduced-fat sliced thinly
• ▢ 125 g wholemeal flour sprinkle for rolling
• ▢ 1/2 tsp bicarbonate of soda
• ▢ 1 tbsp yogurt
• ▢ 1 tsp rapeseed oil
• ▢ 1 tbsp tomato puree
• ▢ 1 tsp oregano heaped

Instructions

• Preheat the oven to 190°C/375°F/gas 5.
• Prepare all the vegetables and slice the cheese for the toppings.
• Add the flour and bicarbonate of soda to a mixing bowl.
  125 g wholemeal flour, 1/2 tsp bicarbonate of soda
• Thoroughly mix in the yogurt and 75ml water.
  1 tbsp yogurt, 1 tsp rapeseed oil
• Shape into eight small balls and roll into rounds, using a little flour to stop them sticking.
• Place on a lightly oiled baking sheet and spread with tomato puree then add a slice of tomato, sprinkle with oregano.
  1 tbsp tomato puree, 1 tsp oregano, 2 large tomatoes
• Scatter with onion and sweetcorn and top each with a slice of mozzarella.
  1 medium red onion, 100 g sweetcorn, 50 g mozzarella
• Bake for 10 minutes and serve.

Notes

Recipe tips for the Soda Bread Pizzettas:

 

You could use any toppings you like – try spinach, red pepper and onion, or use reduced-fat Cheddar instead of mozzarella.

Make each pizzetta half the size for perfect party nibbles.

Freezing instructions: Suitable for freezing once cooked.  Freeze with greaseproof paper between each pizzetta. Defrost 1 hour then bake as normal.

Nutrition

Calories: 105kcal | Carbohydrates: 18g | Protein: 5g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 1g | Trans Fat: 0.003g | Cholesterol: 5mg | Sodium: 113mg | Potassium: 233mg | Fiber: 3g | Sugar: 3g | Vitamin A: 470IU | Vitamin C: 8mg | Calcium: 52mg | Iron: 1mg